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More Than a S'more. S'more Pie - In the Kitchen with Stefano Faita. Recipes » Baking Desserts Oct 15, 2012 Updated: June 25, 2013. You don't have to go camping to make this ooey gooey S'more treat. Substitute marshmallow spread for the marshmallows if you like. Graham Cracker Crust1 1/3 cups graham cracker crumbs1/4 cup sugar1/3 cup melted butter Milk Chocolate Filling3/4 cup to 1 cup whipping cream (35%)1 cup finely chopped milk chocolate/dark chocolate or chocolate chips1/4 cup butterPinch salt AssemblyAbout 1 bag marshmallows Caramel sauce, (store-bought or homemade), for serving, optional Graham Cracker Crust Preheat oven to 350 degrees F. Combine graham cracker crumbs, sugar and melted butter. Milk Chocolate Filling Heat the whipping cream in small saucepan over medium heat.

Scrape chocolate filling into the graham cracker pie shell. Assembly Preheat broiler. Top the chocolate filling with a layer of marshmallows. Yield: 8 to 10 servings. Recipes»BakingMainsVegetarian Whole Wheat Pizza Dough Four-Cheese Italian Pizza Recipes»BakingMains Sausage & Onion Pizza. S'more Pie Recipe. Christmas Cake and Cookies with i am baker's Amanda Rettke! You know those people you meet that you’re just in awe of once you meet? Amanda from is that person for me. She’s kind, gracious, caring, and she makes the most amazing cakes and cookies you have ever seen. No, really. Amanda’s skills in the decorating department are incredible, but what floors me even more is her ability to dream up these sorts of projects. Her creativity and artistic ability are astounding. (Stop blushing, Amanda, it’s true.) So, this last week before Christmas, let Amanda give you a little tutorial on how to make some jaw-dropping desserts that are sure to impress the in-laws, the ‘rents, the cousins or whomever you’re looking to make a splash with this Christmas.

Let’s start with the Christmas tree ruffle cake. There’s always this amazing Faith cake, if you’re looking to bring it back to Jesus with the slice of the knife. And if you’re looking to share the love, check out the heart cake. And Amanda doesn’t just do cakes. The Secrets To DIY Cake Magic. Today we have a special guest post from Family Style’s own Rachel Faucett. (To read all of Rachel’s amazing posts, click here!) Okay, so I haven’t exactly had the chance to try these out yet, but the step-by-step tutorials on Amanda’s “i am baker” blog put cakes like these within the grasp of everyday people like myself. Yay! Even if you’ve never visited the delectable i am baker blog, chances are you’ve seen Amanda Rettke’s beautiful cakes before. They tend to make their way around the Internet rather quickly, inspiring wannabe bakers everywhere. Thanks to her willingness to share, now you’ve got a shot at whipping up one of these beauties for yourself!

Here are just a few of the many DIY tutorials you’ll find on her blog… Chocolate Hazelnut Cake According to Amanda, the combined recipes of her chocolate hazelnut cake and vanilla hazelnut buttercream icing are the kind of sweet that makes your teeth tingle or, as she says, they’re “you might lapse into a sugar induced coma” sweet. Cinco de Mayo piñata cookies. Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter.

Beat in eggs. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies. Icecream Cupcakes II. …who said: sequels are never any good?

Icecream Cupcakes II… Fill the cones with smarties for an additional surprise… or whipped cream, chocolate mousse… There are endless possibilities… Preparation time: 20 min Cooking time: 0 min Raciones: 12-18 icecream cupcakes Ingredients 500 g cake250 g cream cheese250 g dark chocolate (or candy melts)100 g pink candy melts12-18 icecream conessprinkles and cherry gummies to decorate (optional) Directions In large bowl, use hands to crumble cake until no large chunks remain.Add cheese and mix with your fingers until well combined.Form mixture into cake balls the size of your icecream cones and press down into the cones to ensure that they are stableMelt dark chocolate in a bowl, take one icecream cupcake at a time and dip it upside down into the chocolate right until it reaches the edge of the cone.

Autora : Sandeea Cocina Google+ Translate. Playing With Food: May Meringues. Hello everyone! It’s Emilie and I’m back with the May edition of Playing With Food . Thank you for your warm response to my first post , it’s wonderful to see the joy that food brings! I believe food is all about sharing. I’m glad to see you think so, too. Today I decided to work on two desserts, both based on French meringue. I love working with this stuff. I then spoon the meringue, that I’ve colored with a bit of powdered colorant into five exquisite pastel colors, into little pots. I make my meringues using a piping bag and put them in the oven on a very low heat for about one hour and 30 minutes. I arrange my meringues in a little box lined with a doily, and close it with a charming piece of string, a colorful card and little pompoms. The second dessert is a pavlova. Makes you wish it was teatime, doesn’t it?

(images: emilie guelpa) Translate. Goodie Goodie. Gumdrops! Pretty little homemade gumdrops. I found a recipe for them in the book Celebrating Candy and wanted to give these sugary treats a try. Plus, it’s just fun to try new things. You’ll need some unflavored gelatin… …four tablespoons or about six envelopes. Add the gelatin to cold water to soften.

And then add sugar and boil. Pour the mixture into pans… …and add a little bit of flavored extract. Of course you’ll want to make them in a few colors. You’ll only need to add a drop or two of food coloring though. Here’s where I could have made things go a little easier. Let’s just say I got myself into a sticky situation. After you pour the mixture into the pans, you’ll need to let it chill overnight in the fridge so it will set up and allow you to cut it into cubes. But after a little struggling, I managed to get cute cubes that I could cover in sugar. Now the hard part. Ugh. See. So when in doubt, spray … or use non-stick pans. These were so fun to see actually come together. Cute. Enjoy! Oreo Marshmallows. Marshmallows are a curious sweet treat for me.

When I was younger I wasn't crazy about them, I loved to heat them up in the microwave and watch them expand, but I never ate them straight out of the packet that much. But ever since Sweetness The Patisserie opened up near me I found out how good handmade marshmallows could be. It was a revelation, and I have been making my own marshmallows ever since. I only ever use store-bought ones when I need to use marshmallows as part of another recipe and I'm too lazy to whip up my own. Now that I have a KitchenAid, marshmallows are a so quick and easy to make and the mixer does all the work to make them super fluffy. I was undecided about the best way to present these marshmallows.

I was really happy with how the recipe turned out. Marshmallow making is definitely a lot easier when you have a stand mixer; there's a lot of whisking involved and pouring hot sugar syrup at the same time that can be tricky. Heart milk cubes. With Valentine’s Day quickly approaching, I am excited to share a couple projects to celebrate the holiday with subtly and style. These milk heart cubes are a sweet surprise for your man’s morning coffee or a tall glass of milk. As they melt, the milk turns pink (the twins were in love!). To make the milk cubes, combine milk and a few drops of red food coloring together in a small bowl. Fill an ice cube tray, my heart one is from Ikea and freeze overnight.

So easy, right!?! PS. Polka Dot Cake from Bake Pop Pan. Find the tutorial on how to make an Ice Cream Cake with surprise inside polka dots as seen on KUTV Channel 2 here. Will putting polka dots inside a cake work? How does one do that? I conducted a little experiment to find out. Perhaps you've seen these in the store lately and walked right by them. Like I did. I kept asking myself, "Why in the world would I possibly need that when I can roll a perfectly round cake ball with my own two hands? " After researching cake ball pans a bit, I settled on this brand. I started with a white cake mix and made some of the adjustments recommended in the instruction guide that came with the bake pop pan. You can see the bright colors in the vents peeking through after the clamps were put on.

The instruction guide also suggests spraying some non-stick baking spray with flour on the outside of the vents. One of the happiest surprises of the day was that the volcanoes were more like little caps that popped off almost by themselves leaving the insides intact. Valentine’s Day Egg in the Basket | Reclaiming Provincial. The other day, my brother and I were talking about fish sandwiches. (Weird opening sentence, I know.) He informed me that the café where he works serves a sandwich called the Son of Salmon, to which I replied, “. . . wait, what?!” I spent the next hour brainstorming sandwich names for my future food cart, Killer Sandwiches. The ToasTed Bundy. The Jarls Manson. Traditionally, the way to make this is to assemble the sandwich, cut out the center, then crack an egg into the middle once you begin grilling. Valentine’s Day Egg in the Basket The ingredients are pretty self-explanatory and customizable, so I’m not going to bother listing them.

Assemble your sandwich, then butter one side of the bread. Butter the uncooked side of the sandwich. Cover the pan (this will help the egg cook quicker and melt the cheese) and let everything cook for a couple minutes, checking regularly after one minute to make sure nothing is burning. Teeny Tiny Rainbow Cakes. You’ve probably seen many full-size rainbow cakes (here's one with White Chocolate Buttercream and who can resist this Vanilla Rainbow Cake?). But there’s something special about having a tiny little rainbow cake of one’s own, which is why I’m making these for a friend’s birthday later this month. They’re just the ticket to bring a smile to anyone’s face, especially a slightly birthday-weary guest of honor! These are easy to make, and a fantastic candidate for “make-ahead” due to the freezer time involved.

The parchment paper is actually, I believe, the most important part of the recipe—the layers are so thin that there’s no other way to handle them. The parchment paper provides both stability AND mobility! Measure out six sheets of parchment paper to line your 9”x13” pan. You’ll want a couple inches of overhang on the long sides of the pan. Divide the mixture evenly into six bowls.

Preheat your oven, and prepare the first layer. Bake the layer for about 10 minutes. Don’t worry! Rainbow Cherry Jigglers Recipe. Picture 44701 « DIY Geometric Favor Boxes. DIY Pinata Cupcakes. I did a dou­ble take when I came across these yummy treats. Every­one loves those amaz­ing piñata cook­ies, but what about piñata cup­cakes?

This recipe from blog­ger La Rec­eta de la Feli­ci­dad shows you how to turn any cup­cake, muf­fin, or cake (or any dessert for that mat­ter) into a piñata by adding a choco­late dome filled with sweet surprises. The La Rec­eta de la Feli­ci­dad blog is filled with won­der­ful images of culi­nary bliss. The pho­tog­ra­phy is com­pletely amaz­ing and the recipes are yours for the taking. This gor­geous treat is to die for! First of all, I love mac­a­roons. Dou­ble that love when you pair them with straw­berry ice cream! Related. DIY Pinata Cookies :: Handmade Charlotte. Sprinkle Bakes.

The perfect cheesecake. Oreo Cupcakes. I realize St. Patrick's Day is tomorrow & with a name like Kerry & a somewhat Irish heritage, I should probably be posting something dyed green or spiked with Bailey's. About that. I forgot St. Patrick's day was this month I made these instead. I suppose you could always spike them with Bailey's if you really wanted to be festive. It took me a long time to jump on board the cupcake trend. Also I just really love cookies. These cupcakes are a little bit of both and were so much fun to make. Maybe next time. And want to know a secret? They're baked with a double stuffed Oreo cookie on the bottom!

They get kind of soft & dreamy & cake-like in the oven. And the cookies & cream whipped cream frosting? Why yes, I didcould eat it with a spoon for breakfast. Side note: Never turn a mixer full of whipping cream & powdered sugar on full-on high unless you feel like cleaning your entire kitchen. Unrelated side note: Meet my newest love. Oreo Cupcakes Printable Recipe Makes 15 cupcakes. Death By Oreo Cupcakes. They are probably the best Oreo cakes I have ever tried.

A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Preheat oven to 350 degrees. Cream together butter and cream cheese.

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